Commis Chef

Accor Hotels; Wolverhampton; Hybrid; GBP 18,000 - 24,000; Part time

Job summary

A leading hotel chain is seeking a talented Commis Chef for their location in Wolverhampton. The ideal candidate will have a passion for food and be capable of maintaining high kitchen standards in a fast-paced environment. Responsibilities include ensuring food safety practices, maintaining quality during service, and assisting in communication within the kitchen team. Flexibility in shifts is required, as the kitchen operates 7 days a week, including evenings and weekends. Competitive salary offered.

Qualifications

• Qualified Chef with minimum 1 year of experience in a similar role.
• Genuine passion for food and high standards of production and presentation.
• Knowledge of HACCP and ability to maintain food safety standards.

Responsibilities

• Ensure breakfast/lunch/dinner preparation meets quality standards.
• Maintain food safety and control costs during shifts.
• Assist in communication between kitchen and food service staff.

Skills

Food safety practices

Time management

Communication skills

Ability to work under pressure

Multi-tasking

Education

Commercial Cookery Cert IV or equivalent

Job description

Job Description

Commis chef

Novotel Wolverhampton

Zero hour contract

We are seeking a talented and experienced Commis Chef, someone who thrives in the heat of the kitchen?

As our Commis Chef, we're seeking someone with a passion for constantly delivering the brand standards in a kitchen environment.

You will be required to work in a clean and efficient manner, ability to work under pressure without losing your cool.

You’ll work closely with our kitchen team to deliver an unforgettable dining experience, leaving our guests yearning for more.

We are open 7 days a week 365 days a year and need people to work a range of shifts. This means flexibility is required. We are busier generally during evenings and weekends.

Apply by e-mail: [e-mail]

To provide the best possible memory to our guest with them leaving having consumed the best breakfast, lunch, dinner or snack possible.

Duties include/Key areas of responsibilities

1. To ensure that at all times breakfast/lunch/dinner preparation and service from the kitchen meets the agreed standards set by the chef and management.
2. To maintain a strict food safety, meal quality and cost control, whilst on duty, on all food items issued from the kitchen.
3. To ensure that all orders are prepared according to the instruction and specifications set by the chef, appropriate to the check.
4. To ensure portion control is strictly adhered to and action cases where wastage occurs, bringing waste items to the attention of the most senior chef on duty.
5. To ensure the correct storage of all food items, strictly adhering to company policy with regard to stock segregation and day dotting, ensuring correct stock rotation and maximum security at all times. To record temperature of fridges and freezers on correct forms on a daily basis as instructed by most senior chef on duty.
6. To check all goods delivered against the relevant documentation and check also for quantity and quality, and storing away in appropriate fridge/freezer/stock room within a 20 minute time period after delivery.
7. To assist in maintaining the food cost percentage within the budget of not more than 30%.
8. To ensure, encourage and promote communication links between the kitchen and other departments within the hotel at all times, especially with food service staff within food service times.
9. To be aware of, and comply with, safe working practices as laid down under the Health and Safety Act and the Fairview hotels policy.
10. To be aware of and comply with Food and Hygiene Regulations and the Fairview hotels policies.
11. To wear any appropriate protective clothing provided by or recommended by the company and recommendations of any equipment provider, such as the decarboniser.
12. To report any defects in the building or equipment according to the most senior chef on duty, or the duty manager, immediately.
13. To ensure any accidents to staff guests or visitors are reported immediately to the duty manager, so that treatment can be administered if required and the matter can be recorded in the proper manner.
14. To attend company training if required to.
15. To action any other reasonable requests made by management.
16. To arrive 5 mins before shift allowing time to change into correct uniform and be in the kitchen fully prepared to start shift on time.

N.B. This Job Description is intended to illustrate the main duties and responsibilities. It is not exhaustive of all aspects of the role but serves as a guideline. You are advised that the duties and responsibilities may change from time to time.

Qualifications

• Qualified Chef (Commercial Cookery Cert IV or international equivalent)
• Minimum 1 year of proven experience in a similar role
• Sound understanding of Food Safety Practices. Working with vulnerable people in a kitchen environment is an advantage.
• Demonstrate a genuine passion for food and displaying very high standards of production and presentation.
• You have a working understanding of and the ability to maintain food safety standards and HACCP.
• Have excellent communication.
• You are impeccably groomed and presented.
• You have the capacity to multi task, cope well under pressure and are able to meet tight deadlines.